Harvest Pesto

Recipe Ingredients

3/4 cup	30g / 1.1oz	Fresh basil leaves - (packed)
1/4 cup	10g / 0.4oz	Parsley leaves - (packed)
1/4 cup	10g / 0.4oz	Spinach leaves - (packed)
1/2 tablespoon	7.5ml	Assorted fresh herbs, such as
		Marjoram, oregano, tarragon or thyme
3		Garlic cloves - minced or pressed
3/4 cup	109g / 3.8oz	Freshly-grated Parmesan cheese
1/2 cup	118ml	Pine nuts - (2 oz) - lightly toasted
		(or a mixture of pine nuts and walnuts)
1/2 cup	118ml	Olive oil
		Salt - to taste
1/4 teaspoon	1.3ml	Dried red pepper flakes

Recipe Instructions

Coarsely chop the basil, parsley, spinach and herbs. Put them in a food processor with the remaining ingredients and pulse on and off until the mixture is finely chopped and well combined.

Store refrigerated in an airtight container for 1 week, or freeze for up to 6 months.

This recipe yields about 1 1/2 cups.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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